Category: Christmas produce

A Chicken and Vegetable Terrine is a worthwhile culinary endeavour.

It is visually appealing and suitable for a drinks menu, starter or a light meal.

Those of you who have been around as long as I have and were making terrines in the 80’s may be familiar with using finely minced chicken (mousseline) as a binder for layering vegetables.

My bible at the time for making terrines was Terrine, Pâtés & Galantines. It is one of many books in this Time Life Books, The Good Cook.

I had not used this book in years as terrines and pâtés have dropped out of vogue  in Australia but I was in France the year before last and particularly in Paris terrines were very much still eaten and I have wanted to make a terrine or pâté ever since. Today was my chance and I am taking this one to a friend’s place to eat on her balcony while we celebrate Christmas eve – terrines are very portable, great for picnics too.

When I looked at this book I also found a number of magazine cut outs with recipes inserted between the pages and on one of them was this very same recipe (published 1981), but it was accredited as being a recipe from Fanny’s restaurant in Melbourne (opened in 1960 and closed in 1993). There was no mention or credit given to the origins of this recipe. The original recipe is called Chicken and Vegetables Terrine and is as cooked in the three star restaurant Les Frères Troisgros, in Roanne, France.

I used chicken fillets for making the mousseline. Cut them into chunks. Place in a food processor and blend until broken down and smooth. Egg and flavourings are added to the pureed chicken; it is the main component of the terrine and used as a binder for the vegetables.

The original Les Frères Troisgros recipe is in six layers. The vegetables are parboiled for a few minutes and cooled. The chicken puree is divided into 3 bowls – in one bowl the carrots are added (cut into batons); in the other the green beans and the third is plain.  The vegetable mixtures are then placed in layers – plain, carrot, beans, a thin layer of black olives in a row in the centre, plain, carrot, beans.

Now that I am looking at the original recipe I am wondering why I am giving you all this information – mine is quite different, but let us give credit where credit is due and it did provide inspiration and brought back fond memories of making terrines.

I used my Le Creuset, Enamelled Cast Iron Pâté Terrine w/ Lid that I bought in the 80’s, and is still being produced by Le Creuset. If you do not have one of these pans, use a loaf pan (roughly 20cm/x10cm).

 THE RECIPE – Chicken and Vegetables Terrine

INGREDIENTS

What I did.
*my addition

5-6 chicken fillets cut into chunks
½ cup extra virgin olive oil
5 spring onions sautéed in a little oil (original recipe used shallots)
1 tablespoon white wine or champagne vinegar * I used sherry vinegar (softer tasting)
1 egg
salt
a handful of green beans, parboiled for 1-2 minutes and cooled, (*I dressed them with a little vinaigrette)
a handful pitted black olives (*mine were marinaded In fennel seeds, oregano and extra virgin olive oil)
*a handful of pistachio nuts
*juice and grated peel of ½ lemon
*ground nutmeg,
* ground pepper (I used pink peppercorns)
*fresh marjoram
*fresh sage leaves to line the bottom of the pan
* ½ cup almond or hazelnut butter = grind nuts into meal with oil to make a paste (I used this for taste but also because my friend is allergic to diary)

Process

Sauté chopped spring onions in a little oil and cool.

Mince chicken fillets in a food processor. Add ¼ cup of the oil, vinegar, salt and pepper. Add cooked spring onions, egg, lemon juice and peel, marjoram, almond or hazelnut butter and puree until very smooth.

• Switch on Oven to 180C
• Lightly grease the pan you will use. Place fresh sage leaves on bottom for visual impact and taste. Sage and marjoram are doing well in my planter box and marjoram goes well with chicken, however other herbs, e.g. thyme, rosemary, tarragon will also be suitable.
• Divide puree into 3 lots.

• Place first lot on top of the sage leaves and spread it with a spatula to cover entire bottom surface. Place green beans keeping the beans in straight lines going in the same direction. Then cover with a layer of chicken mixture.
• Place olives on top, add pistachio nuts. Then cover with a layer of chicken mixture.
• Place pan in a larger pan filled with enough boiling water to reach about ½ to ¾ of the way up the sides of the pan. Set in oven and bake for 35 mins.

• Remove the pan from the oven and let the terrine rest for about an hour in the pan. or until it is cooler. Run a sharp knife between the terrine and the pan to loosen it and carefully turn it upside down on a plate to catch any juices.  Wrap in with baking paper, place a weight on top (I used the lid of the Le Creuset pan) and let it cool in fridge for at least 3 hours or overnight to set.
• The original recipe presents the terrine with a tomato vinaigrette. I made some egg mayonnaise – easier to transport.

CHICKEN LAYERED WITH A TUNA AND EGG MAYONNAISE; A cold Chicken dish

PESCE IN BIANCO (Plain fish). MAIONESE (Mayonnaise)